Ukrainian Pierogis with Butternut Squash, Cheese, and Crispy Bacon Class Page
Before you start
Homework: 45 Minutes Before Cooking (Roast the Squash)
- Preheat the oven to 425°F. Peel and dice the butternut squash into 1” cubes. In a baking dish, combine the butternut squash and oil. Toss well to cover. Roast for about 40 minutes or until the butternut squash is tender and can be easily pierced with a knife. Stir every 10 minutes. Remove from the oven and let cool to room temperature. Then process until smooth in a food processor or mash with a fork.
What you'll learn
Mise En Place
Large Pot with Lid
For the Filling
Butternut Squash, 1lb
Sunflower oil, 2 tablespoons
Ricotta cheese, 1/2 cup
Sour cream, 2 tablespoons + more for serving
Chives, 1 bunch
Nutmer, 1//4 teaspoon
Balinese Truffle Salt, to taste
Black Pepper, to taste
For the dough
All purpose flour, 2 cups + more for dusting
Kosher salt, 1 teaspoon
Sour cream, 2 tablespoons
Egg, 1 each
Lukewarm water, 1/2 cup
For the Topping
Thick sliced Bacon, 6 pieces
Chives, 1 tablespoon
Sour cream, to taste
- To Make the Dough
- In a large mixing bowl, combine 2 cups all-purpose flour and 1 teaspoon kosher salt. Add the sour cream and egg to the dry ingredients and mix until well combined.
- Gradually add the lukewarm water while continuing to mix the dough until it comes together. If the dough is too sticky, add a little more flour as needed. Transfer the dough to a lightly floured surface and knead the dough until it becomes smooth and elastic, about 5 min. Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes.
- To Make the Filling and Topping
- In a medium bowl, mix the butternut squash puree, ricotta cheese, sour cream, minced chives, and nutmeg. Season to taste with Truffle Salt and pepper. Mix well until all the ingredients are evenly incorporated.
- Slice the bacon into ½ inch pieces. In a skillet over medium heat, cook the sliced bacon until crispy. Transfer the bacon plus 1 tablespoon of bacon fat into a large bowl. Set aside.
How to cook
- To Assemble the Pierogi
- Bring a large pot of salted water to a boil.
- On a floured surface, roll out the rested dough to about 1/8 inch thickness.
- Use a round cookie cutter or the rim of a glass to cut out circles from the dough, approximately 3 inches in diameter. Place a small spoonful (about 1 to 1.5 teaspoons) of the butternut squash filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the pierogi. Repeat the process with the remaining dough and filling until all pierogi are assembled.
- Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot. Cook the pierogi for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove the cooked pierogi from the water and transfer them into a large bowl with crispy bacon and toss well to cover.
- Serve the pierogi hot with a dollop of sour cream and some chopped chives on top.
From the chef
Chef Anna is cooking up some delicious seasonal pierogies this holiday season! These pierogies are filled with butternut squash and ricotta cheese. Each bite is a step into pierogi bliss. It is the perfect holiday dish and a great way to celebrate that for the first time ever Ukrainian Chirstmas is the same day as Christmas around the world. Please note, there is homework to roast the butternut squash before the class starts. Beverage pairing: Try an oak aged Chardonnay to complement the butternut squash and sour cream!